Sweet potato and black bean salad

This hearty and satisfying salad gets it nutrition power from two of my favorite foods: sweet potatoes and black beans.

Sweet potatoes are known as a “good carbs,” meaning that they’ll provide fuel for your brain and body, without the sugar spike you could get from refined carbs such as bread and pasta.

Why else are sweet potatoes so “good”? They’re high in beta carotene, which the body uses to make vitamin A for healthy skin, eyes, and immune system.

Black beans are a power food as well. They’re high in resistant starch, which means they rank low on the glycemic index, and won’t spike blood sugar. This form of starch also helps feed the beneficial bacteria in our gut.

Black beans are high in folate and fiber, which can help reduce cancer risk. Lastly, black beans offer fiber, magnesium and potassium, which can help lower blood pressure.


  • sweet potatoes
  • sweet potato black bean salas

Serves 4-6


  • 1-2 tablespoons of avocado oil
  • 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
  • 1 large red onion, peeled and chopped
  • 1-2 teaspoons chili powder
  • OPTIONAL: 1/2 teaspoon chipotle powder (if you like things a bit spicier)
  • ½ cup extra virgin olive oil
  • 1 to 2 tablespoons minced jalapeño
  • Juice of 2 limes
  • 1 clove garlic, peeled
  • 1/2 teaspoon ground cumin
  • 2 cups cooked black beans
  • 1 red, orange or yellow bell pepper, seeded and finely diced
  • 1 cup chopped fresh cilantro
  • A couple of big handfuls of baby spinach
  • Sea salt and pepper, to taste


  • Step 1

    Preheat oven to 400 degrees. Put the sweet potatoes and onions into a mixing bowl and drizzle with 1-2 tablespoons of avocado oil. Sprinkle the chili powder (and chipotle, if using) over the vegetables, along with some salt and pepper. Toss with a spatula until all of the vegetables are coated with the oil and spices.

  • Step 2

    Put the sweet potatoes and onions onto a large baking sheet lined with parchment paper. Roast, turning occasionally, until the potatoes begin to brown and are just tender inside — about 30 to 40 minutes. Remove from oven and set aside.

  • Step 3

    While the vegetables are roasting, prepare the dressing. Put jalapeño in a blender along with garlic, lime juice, cumin, olive oil and a sprinkle of salt and pepper. Process until blended.

  • Step 4

    Put the warm vegetables in a large bowl, and add the beans, bell pepper and spinach.

    Toss gently with the dressing and cilantro.

    Add salt and pepper to taste and serve.



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